Peanut Butter White Chocolate Oatmeal Cookies — This EASY recipe combines three types of cookies into one! The cookies are loaded with oats, white chocolate chips, and creamy peanut butter. They’re SOFT and CHEWY, and you don’t need a mixer to make them!
Table of Contents
It’s no secret that I love peanut butter, and in baking there’s something magical about adding peanut butter to recipes. It makes baked goods moist, rich, and decadent in a going-to-stuff-my-face kind of way.
I also adore oatmeal cookies. When they are done right, I think that oatmeal cookies trump most other cookies. These white chocolate peanut butter cookies have oatmeal in them even though they don’t have much of an “oatmeal cookie taste.”
The peanut butter flavor is more dominant than oatmeal flavor. Because really, you can do no wrong with melted butter and peanut butter combined with oatmeal and white chocolate.
The cookies are chewy, sweet, rich, and the peanut butter flavor is enhanced even more by the addition of peanut butter chips.
Recipe Ingredients
To make the oatmeal peanut butter cookies with white chocolate chips, you’ll need the following basic ingredients:
- Unsalted butter
- Creamy peanut butter
- Light brown sugar
- Granulated sugar
- Eggs (1 whole egg + 1 egg yolk)
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- White chocolate chips
- Peanut butter chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Peanut Butter White Chocolate Oatmeal Cookies
One thing I loved about these cookies was that I didn’t have to use an electric mixer to make the dough! I did everything by hand and with one spoon.
- Add the peanut butter and butter to a microwave-safe bowl and heat for 30-second intervals until smooth and melted.
- Stir in the brown sugar and granulated sugar.
- Once the mixture has cooled slightly, stir in the eggs and vanilla.
- Add the dry ingredients.
- Scoop the cookie dough into balls and place on a parchment paper-lined baking sheet.
- Bake until the edges are set and the tops are just set. Let cool for about 10 minutes on the baking sheet to firm up, then serve.
Frequently Asked Questions
I suggest using a traditional, no-stir peanut butter like Jif or Skippy. I prefer baking with creamy peanut butter rather than crunchy, although technically crunchy PB works too.
For the peanut butter allergy folks, you could most definitely use sunflower seed, almond, or cashew butter in these cookies. Choose a no-stir variety (many ‘natural’ nut butters made with just blended nuts and salt are prone to separating, and that thick layer of oil at the top of the jar will make your cookies oily).
Yes! I bet butterscotch chips would also be excellent in these, too. Or use semi-sweet chocolate chips, all white chocolate chips, toffee bits, etc. Pretty much any flavored baking chips will work.
Possibly, but quick oats are more finely ground than old-fashioned (rolled) oats which can result in drier, less chewy cookies.
Storage Instructions
Baked cookies: Will last up to 5 days in an airtight container on your counter. Or freeze for up to 3 months.
Raw cookie dough: Can be sealed in an airtight container and refrigerated for up to 5 days. It can also be frozen for up to 3 months. When ready to bake, do not thaw! Just add 1 to 3 minutes to the bake time.
Tollhouse oatmeal scotches have always been my favorite…until now!! OH MY GOSH how amazing!! And you don’t need a mixer -what! Is this real life?! I used butterscotch chips since I had some leftover from making your oatmeal cookie (chilling in the fridge now, along with your chocolate chip cookies). Can’t wait to try more of your recipes!
Samantha
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Peanut Butter White Chocolate Oatmeal Cookies
Ingredients
- ½ cup unsalted butter
- ⅓ cup creamy peanut butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup old-fashioned whole oats
- ½ teaspoon baking soda
- ¾ cup white chocolate chips
- ½ cup peanut butter chips, (or use butterscotch chips, chocolate chips, toffee bits, raisins, nuts, seeds, etc.)
Instructions
- In a medium-sized microwave safe bowl, melt the butter and peanut butter together. Power on for 30 seconds, take out, stir. Repeat. Should take no more than about 90 seconds.
- Add the brown and granulated sugars to the melted butter & peanut butter mixture and stir. Set this is the freezer for a couple minutes.
- Remove from the freezer (or just wait for the mixture to come to room temp on it’s own) and add the egg + yolk (you just don’t want to add eggs to that hot mixture. We don’t want scrambled eggs here), add the vanilla extract, and stir.
- Then add the flour, oats, baking soda and stir. You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.
- Finally, add the white chocolate chips and peanut butter chips and stir.
- Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart. They spread but not tons.
- Bake at 325F for approximately 10-12 minutes. (I like very underdone and soft cookies so I baked for 10 minutes) The cookies will look pretty raw even at 12 minutes and that’s okay. Take them out and let the sit and cool well before eating.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your pictures are so amazing. I could taste that cookie just from the pics.
thanks!
did you see my latest cookies?
https://www.loveveggiesandyoga.com/2012/01/deep-dish-chocolate-chip-cookies-with-pb-cups-pb-mms.html
I gave these a go tonight. They are really yummy but sadly I overbaked mine =( Totally my fault… we recently moved and I am getting used to a new oven plus cooking with gas instead of electric. I should have taken your suggestion for a more underdone cookie though since that is how I like mine as well. At any rate, they are still pretty yummy and I can’t wait to make another batch and work on getting the perfect time for them in my oven.
I hate new ovens…I have moved 10 times in 10 years and every time I just about get used to one, we move. And with cookies, things can go from under to over baked in literally 90-120 seconds so just stand in front of it next time..and good luck.
Thanks for the field report.
These are probably my fave cookie on my blog so I hope you try again to perfect your oven temp b/c it will be worth it.
Ok, this recipe is amazing!! I just made it and I’m thrilled for a perfect cookie recipe… I used crunchy peanut butter which added a little bit of nuts but not too much. Thanks for a winner!
I am glad you like them! Thanks for the field report back on things!
Averie, thank you!! I have to tell you that I made a batch of pumpkin oatmeal cookies yesterday that were a disaster (not your recipe ofcourse!). They looked fine but tasted awful (and they’re now in a bag for the seagulls!). Well I made YOURS today and I was in heaven! I was so excited about not having to whip out my electric mixture – a first! I absolutely loved the texture of this cookie – nice & chewy but moist at the same time. Instead of peanut butter chips I used dried cranberries (craisins) along with the white chips and they were fabulous. Keep up the great work girl :) On a diff. topic…I went out and bought a donut pan from Bed Bath last week. Love it! O.k. and one more thing, I was lucky enough to be in a town with a Trader Joe’s and picked up some sunflower seed butter – good stuff!
so glad to hear these were a success and that you got the results you were looking for!
I bet craisins would be awesome with the white choc chips. sounds great.
I hate it when I make other people’s recipes and they are flop. At least the seagulls will be happy.
Donut pan…I broke my in this weekend, stay tuned and glad you love SFSButter too!
Just got done making these. Omg they are delicious :) i didnt have any peanut butter chips, so i used some reeses pieces, mini and regular sized ones. Very fall-ish :)
Even my hubby likes these and he rarely likes any of my homemade cookies!
you’re the second person this afternoon who has told me they loved these. THANK YOU! for the field report and thanks for LMK you made them. And yes, reeses pieces would be spectacular in them…or really any kind of chips, butterscotch, toffee bits, white, milk, PB, you name it :) And you made mini ones…cute!
I loved the look of these cookies (simple ingreients, easy prep-work, no nuts), so I had to make them (less the white chocolate, ’cause it doesn’t live in my house). I’ve got to say: big win! They were extra easy to make (especially the clean up part thanks to the two dish prep), and they are so good! I haven’t even let them cool yet, and already I’m not sure any of them are going to make it into work with me.
Thanks for the great snack; I’m sure I’ll be making these again soon.
Glad that they were a hit! :)
These cookies look great girl! Thanks for sharing the link with me today :)